As Joe and I were walking through the grocery store the other night it occurred to me that it’s been a while since I’ve posted an ice cream recipe. I make Joe’s favorite, vanilla, at least once a week. Playing around with other flavor combos is something I have to squeeze in here and there.
After doing a mental refrigerator inventory, I decided to use some leftover cream cheese while it was still good. I’ve made blueberry cheesecake ice cream but I wanted something quick, simple, and a little more versatile.
This ice cream base came together in about 5 minutes. After letting it chill, I gave it a good stir and then poured it into my ice cream maker. The resulting ice cream was rich, tangy and creamy – just like frozen cheesecake. And it’s made with healthier ingredients, too.
Other Delicious Ice Creams to Try
- Creme Brulee Ice Cream from Gluten-Free Easily
- Peanut Butter & Jelly Ice Cream from Tasty Eats at Home
- Mint Chip Ice Cream from Diet, Desserts, and Dogs
- Vegan Peach Ice Scream from Gluten-Free Goddess
This post is linked to Two for Tuesdays at A Moderate Life.
- 1 cup 1% milk, divided
- 2 teaspoons unflavored gelatin
- 6 ounces light cream cheese
- 2 tablespoons agave nectar
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 12 drops liquid vanilla stevia
- Put 1/2 cup milk in a heavy bottomed sauce pan. Sprinkle with gelatin and let gelatin soften for several minutes. Heat until milk scalds, stirring often to dissolve gelatin.
- Meanwhile, put remaining 1/2 cup milk, cream cheese, agave, and lemon juice in a blender or VitaMix. Strain scalded milk mixture into the blender. Start on low, increasing speed to medium, blending until thoroughly combined. Transfer to a bowl and stir in heavy cream, vanilla extract, and stevia.
- Let ice cream base chill for several hours or overnight. It will be very thick. Stir well with a large spoon until smooth. Stir freeze according to manufacturers directions. Place in freezer to harden. Allow ice cream to sit at room temperature for 5 – 15 minutes before serving, or until it’s easy to scoop.